Creamy Meatball Soup: Hearty, Cheesy, and Family-Approved

When the weather turns cold and comfort food starts calling, nothing hits the spot quite like a big pot of Creamy Meatball Soup. It’s rich, filling, and tastes like something your grandma would make on a snowy evening. The first time I made it, it was one of those “what can I do with frozen meatballs?” kind of nights. I tossed them into a creamy broth with veggies, garlic, and cheese, and suddenly it was one of the best soups we’d ever had. Now, this Creamy Meatball Soup sits right beside my Snow Day Soup and Chicken Mushroom Soup as one of our family’s favorite comfort meals.

This soup is hearty enough to stand on its own but creamy enough to feel luxurious. Each spoonful gives you tender meatballs, soft veggies, and cheesy broth — a cozy hug in a bowl.

Creamy Meatball Soup

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Creamy Meatball Soup is the ultimate comfort meal — rich, cheesy broth filled with tender meatballs, vegetables, and cozy seasoning. It’s a one-pot recipe that’s perfect for weeknights but special enough for family dinners.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American, American Comfort

Calories: 510

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups beef or chicken broth
• 1 lb meatballs (homemade or frozen)
• 2 cups baby potatoes, diced (optional)
• 1 cup milk
• 1 cup heavy cream
• 1 cup shredded mozzarella or parmesan cheese
• 1/2 tsp Italian seasoning
• salt and black pepper to taste
• chopped parsley, for garnish
• extra shredded cheese, for garnish
• cracked black pepper, for garnish

Equipment

• large soup pot
• cutting board and knife
• ladle
• wooden spoon

Method

 

1. In a large pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook another 30 seconds.
2. Pour in the broth and bring to a simmer. Add meatballs and potatoes (if using). Cover and cook gently for about 10 minutes.
3. Reduce the heat to low. Stir in milk, heavy cream, and Italian seasoning. Let the soup thicken slightly, stirring occasionally.
4. Add shredded cheese and stir until melted and smooth. Taste and adjust salt and pepper as needed.
5. Ladle the soup into bowls. Garnish with chopped parsley, extra cheese, and cracked black pepper. Serve warm with garlic bread or rolls.

Nutrition

Calories: 510kcalCarbohydrates: 18gProtein: 24gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 860mgPotassium: 590mgFiber: 2gSugar: 4gVitamin A: 3900IUVitamin C: 5mgCalcium: 280mgIron: 2.2mg

Notes

Use small meatballs for better spoonfuls. Stir in cheese off-heat to avoid grainy texture. If freezing, omit cream and cheese until reheating. Add a tablespoon of cornstarch to the milk for a thicker version.

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Why You’ll Love Creamy Meatball Soup

This Creamy Meatball Soup is the perfect mix of comfort and convenience. You can use homemade or frozen meatballs, and it’s all done in one pot. It’s rich without being too heavy, quick enough for weeknights, and fancy enough for guests. My kids call it “the soup that tastes like lasagna” — and honestly, that’s not far off.

If you love dishes like my Cheesy Beef and Potato Soup or Chicken Corn Chowder, you’ll fall hard for this one. It’s creamy, cheesy, and bursting with cozy flavor that warms you straight through.

Ingredients You’ll Need

For the Soup:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups beef or chicken broth
• 1 pound meatballs (homemade or frozen)
• 2 cups baby potatoes, diced (optional)
• 1 cup milk
• 1 cup heavy cream
• 1 cup shredded mozzarella or parmesan cheese
• ½ teaspoon Italian seasoning
• Salt and black pepper to taste

For Garnish:

• Chopped parsley
• Extra shredded cheese
• Cracked black pepper

If you’ve tried my Beef Lombardi Casserole, you already know how much flavor a simple combination of beef, cheese, and cream can create. This soup works the same magic in half the time.

How to Make Creamy Meatball Soup

Step 1: Sauté the Vegetables
In a large pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook another 30 seconds until fragrant.

Step 2: Add the Broth and Meatballs
Pour in the broth and bring to a simmer. Add meatballs and diced potatoes (if using). Cover and let them cook gently for about 10 minutes.

Step 3: Make It Creamy
Reduce the heat to low. Stir in milk, heavy cream, and Italian seasoning. Let the soup thicken slightly, stirring occasionally to keep it smooth.

Step 4: Add Cheese and Season
Stir in the shredded cheese until melted and creamy. Taste and season with salt and pepper.

Step 5: Serve and Enjoy
Ladle the soup into bowls and garnish with parsley and a sprinkle of cheese. Serve warm with Garlic Herb Dinner Rolls or Christmas Bread Recipe.

If you love rich, one-pot meals like my Chicken Pot Pie Stew, this soup will be right up your alley — fast, filling, and full of flavor.

Tips for the Best Creamy Meatball Soup

• Use small meatballs: They cook faster and fit perfectly on a spoon.
• Add cheese off the heat: Keeps the texture smooth and creamy.
• Make it lighter: Swap cream for half-and-half or evaporated milk.
• Want it thicker? Add a tablespoon of cornstarch to the milk before stirring it in.

This same trick makes my Creamy Beef Noodle Bake extra luscious without turning heavy.

How to Store and Reheat

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Best frozen before adding the cream and cheese. Add those after reheating.
Reheating: Warm on low heat and add a splash of milk to loosen the broth.

If you love easy reheatable meals, my Slow Cooker Mexican Chicken is another winner that keeps beautifully in the fridge or freezer.

Flavor Variations

1. Italian Meatball Soup: Add a can of diced tomatoes and use parmesan for flavor.
2. Swedish-Style: Stir in a teaspoon of Dijon mustard and a dash of nutmeg.
3. Spicy Twist: Add red pepper flakes or hot Italian sausage meatballs.
4. Vegetable Boost: Mix in spinach, peas, or chopped kale before serving.

If you like creamy, flexible soups like my Ham and Potato Chowder, you’ll appreciate how easy this one is to adapt.

Frequently Asked Questions

1. Can I use frozen meatballs?
Yes! Frozen meatballs work perfectly — just simmer them a bit longer until heated through.

2. Can I make this dairy-free?
Yes, use coconut milk instead of cream and skip the cheese for a lighter broth.

3. How can I thicken the soup?
Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) while simmering.

4. What sides go best with it?
Crusty bread, garlic rolls, or a green salad make perfect companions.

The Final Bite

This Creamy Meatball Soup is everything you want in a comforting meal — rich, creamy, cheesy, and full of flavor. It’s the kind of recipe that turns a cold evening into something cozy and memorable. With just one pot and simple ingredients, you can create a dish that feels special enough for Sunday dinner but easy enough for Tuesday night.

Serve it with a slice of No-Knead Dutch Oven Bread or buttery Christmas Bread Recipe and watch it disappear before you even have a chance to sit down.